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Spiced Pot Roast

Made With:

Soups

CLASSIC TOMATO (REDUCED SODIUM)

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Total Time

180 min.

Serving & Size

meat, 3 oz/90 g; sauce, 1/4 cup/60 mL; vegetables, 1 cup/250 mL

Yields

Cinnamon and chili powder combined with Campbell’s® Reduced Sodium Tomato Soup give pot roast a delicious new twist.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Sugar, brown 1 cup 60  mL
Chili powder 1 cup 80  mL
Oregano, dry 1 tbsp 15  mL
Cinnamon, ground 2 tsp 10  mL
1. In a bowl combine brown sugar and all the spices. Reserve 1/4 cup (60 mL) for later use.
Weight Measure
Beef, chuck roast or brisket, boneless 6 lb 2 7/10  kg
Onion, sweet, sliced, 1/2-inch 2 qt L
2. Rub the remaining spice mixture over the entire surface of the meat.
Weight Measure
Campbell’s Reduced Sodium Tomato Soup 48 oz can 1 9/25  L can
Water 2 cups 500  mL
3. Spread onions in an even layer in bottom of a sprayed full-size (12” x 20” x 3”) hotel pan. and place spice-rubbed beef on top of onions.
Weight Measure
Potatoes, red, cut into 2-in. chunks 10 cups 2 1/2  L
Carrots, cut into 2-in. pieces 10 cups 2 1/2  L
4. In a bowl, whisk together Campbell’s Reduced Sodium Tomato soup, water and reserved spice mixture. Pour soup over meat and onions.
Weight Measure
Cilantro, fresh, chopped 1 cup 250  mL
5. Cover the hotel pan tightly and bake in 350°F (180°C) conventional or 325°F (165°C) convection oven 2 hours.
6. Remove pan from heat and spread potatoes and carrots around pot roast. Re-cover pan and continue to cook 1 hour or until the meat is very tender. Remove from the oven and remove meat from pan. Cover pan and keep potatoes and carrots warm. Cover meat and let rest at least 15 minutes before slicing. CCP: Cook to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F ( 60°C) or higher for service.
7. Stir cilantro into pan and mix well with carrots and onions to serve.
8. To serve: Slice meat thinly and serve 3 oz (90 g) meat over top of 1 cup (250 mL) vegetables ladled with 1/4 cup (60 mL) sauce with vegetables.
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